Raw Veggie Lasagna Rolls

I love being adventurous with food.  When I find fun, creative recipes that I want to try, I really do attempt them.  Sometimes I’m disappointed, other times I’m really pleased with the outcome, as with this one.

Confession time:  This is not one of my original recipes and I didn’t do much to make it my own, so I can’t take credit for it’s deliciousness.  I would recommend serving this along side a lovely soup (I’ll be enjoying mine with my gazpacho tonight) or use as a hearty appetizer.  If you have a guest who is a vegan/vegetarian, needs gluten-free foods, or is a raw foodist, you’ll be sure to impress with these!

To be honest, this recipe is involved and takes some planning and foresight.  You have to soak your nuts (overnight works best) and then you have to do a lot of blending with a food processor.  I decided to soak the nuts one night, make the components another night and finally create the rolls on night 3.  That being said, the steps were easy.


  • 1 medium zucchini, sliced thin lengthwise  (I’m a huge fan of food mandolins.  Mine is relatively new, but it’s a dream!  Please use caution and always use the food guide)
  • Marinara Sauce
  • Spinach Walnut Pesto
  • Cashew Cheese
  • Walnut Sage “Sausage”

Marinara Sauce

  • 1 clove garlic
  • 1 cup sun-dried tomatoes, softened
  • 1 roma tomato, diced
  • 1/4 cup olive oil
  • 1/2 lemon, juice from
  • 4 dates, soaked until soft and pitted
  • 2 tablespoons water (if needed)
  • 1 teaspoon italian spices

1.  Run garlic through a garlic press and place in food processor

2.  Add remaining ingredients. Process until smooth.

Spinach Walnut Pesto

  • 2 cloves garlic
  • 3 cups spinach
  • 1/3 cup olive oil
  • 1/2 cup walnuts, soaked at least 6 hours, drained and dried
  • 1/2 lemon, juice from

1.  Run garlic through a garlic press and drop in food processor

2.  Add remaining ingredients and process until a paste is formed.

Cashew Cheese:

  • 3/4 cups cashews, soaked overnight, drained
  • 1 clove garlic
  • 1 teaspoon lemon juice
  • pinch Himalayan Salt and pepper
1. Place all ingredients in food processor. Pulse until a cream cheese texture is achieved. Add a little water if necessary.
Walnut Sage “Sausage”
  • 2 cups walnuts, soaked for at least 6 hours, drained and rinsed
  • 1 teaspoon sage
  • 1 teaspoon thyme
  • 1 teaspoon marjoram
  • 1 teaspoon rosemary, chopped fine
  • 2 tablespoons Bragg Liquid Aminos
  • Himalayan salt and pepper to taste
1. Place all ingredients in food processor.
2. Process until coarse crumb is achieved.
To make the rolls:
1. Place a strip of zucchini, cut length wise on the counter.
2. Layer sauce, “cheese”,  pesto, and “sausage” only on 1″ of the strip next to the edge.
3. Roll up and slice in half.

One thought on “Raw Veggie Lasagna Rolls

  1. Just connected to you site via Dashboard.

    It amazing how versatile zucchini can be and easily enjoyable when substituted for pasta. My wife and I have made lasagna with zucchini as well as with squash and it never disappoints. Great presentation!

    If you have a moment, check out my site that combines sports, food, libations and more. http://sports-glutton.com/


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